Anaphylaxis

Anaphylaxis (pronounced ana-fill-axis) is a serious allergic reaction that is rapid in onset and may even cause death.

Common causes of anaphylaxis include food, medication, latex, and bee/ wasp / insect stings. Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting. The CDC reported that food allergies result in over 300,000 ambulatory-care visits a year among children.

Who’s at risk for having an anaphylactic reaction?

Anyone with a previous history of anaphylactic reactions is at risk for having another severe reaction. Also at risk are those with a personal or family history of allergic conditions, such as asthma, eczema, or hay fever.

Individuals who have asthma in addition to food allergies may be at increased risk for having a life-threatening anaphylactic reaction to food.

A study showed that teens with food allergy and asthma appear to be at the highest risk for a reaction, because they are more likely to take risks when away from home, are less likely to carry medications, and may ignore or not recognize symptoms.

What are the symptoms of an anaphylactic reaction?

An anaphylactic reaction may begin with a tingling sensation, itching, or a metallic taste in the mouth. Other symptoms can include hives, a sensation of warmth, wheezing or other difficulty breathing, coughing, swelling of the mouth and throat area, vomiting, diarrhea, cramping, a drop in blood pressure, and loss of consciousness. These symptoms may begin within several minutes to two hours after exposure to the allergen, but life-threatening reactions may get worse over a period of several hours.

In some reactions, the symptoms go away, only to return one to three hours later. This is called a “biphasic reaction.” Often these second-phase symptoms occur in the respiratory tract and may be more severe than the first-phase symptoms. Studies suggest that biphasic reactions occur in about 20% of anaphylactic reactions.

Do I have anaphylaxis?

Anaphylaxis is highly likely to be occurring when any ONE of the following happens within minutes to hours after ingestion of the food allergen:

Recommended Reading

A 2013 Coretta Scott King Book Award Nominee. Food allergies are one of the fastest growing public health concerns in the United States, and there is no known cure. Food allergy expert and advocate Mireille Schwartz is severely allergic and anaphylactic. Because Schwartz has struggled since childhood with this life-threatening challenge, she knows firsthand how to help families survive and thrive with the many difficult consequences their loved ones face. (Basic Health Publications)

MANAGING FOOD ALLERGIES

The incidence of food allergy is highest in young children, 1 in 17 among those under age 3. About 3 million children in the U.S. have food allergies. Yet our local schools, restaurants, grocery stores, and other public places still need to collaborate with food allergic individuals to develop an action plan we can all LIVE with!

Always carry your up-to-date rescue medication & auto-injector at all times. To address the growing problem of food allergies: there is a need for improved diagnostics and therapies, as well as up-to-date training for medical professionals. Beyond the Allergist's walls, broad community awareness and policy change at the state and national level are also necessary.